Red curry soup

We’re back speaking of Thai food, in the previous post on this topic I have talked about how and where to look for your ingredients (if you haven’t read or want to read here), but today we find that with these ingredients next do plenty including curry, in particular we begin with the Red curry paste!

First we will try to make it homemade, then with our pasta will prepare a delicious soup Gaeng Ped or simply the Red curry Soup.

This soup was voted the best dish of the evening in all thai dinners in which I proposed, so here I share it with you, I already know I’m happy a couple of girlfriends that eagerly await!

I must admit that I too the first curry paste I nailed her lead from London! But then I found a fantastic marble mortar to ikea and I made it at home despite some review, I wanted to see if it was good even with some ingredients in less!!! … and it’s delicious the same!! in fact the word curry “indicates a mixture of spices pounded in a mortar, forming a powder or a paste (depending on spices you use)” strongly scented “, then the very definition leaves open the interpretation also changes.

If you want you can try to make it your own by following the instructions you give you a result then you can use it a little at a time and kept it in a glass jar in the refrigerator, but if you don’t have time and want to do early can be found also in Ravenna at the jam packed ethnic shop in via Carducci of which did I mention that it offers different types!

all the ingredients with the finely chopped the indication must be, if you want to get a better result.

PREPARATION

To make the dough the best practice is to use a marble mortar, but you can also try a mixer.

Start mashing together all the dry ingredients: coriander seeds, cumin, dried chilies, ones the pepper, then remove from mortar and set aside.

Now putting all the ingredients in a mortar, fresh ones except for the fish sauce and crush them together for about 10 minutes, then add the powders that you had kept aside and continue beating for another 5 min. then add the fish sauce and mix well.

PROCEEDINGS

First we use the homegrown long Eggplant (are my secret to make the soup even better than the original), very different from those Thais who are small and hard, our you disrupt during cooking by turning the soup almost in a cream. So first we need to cut them into slices the Eggplant season them on sides and leave 15 ‘ min to rest.

Meanwhile, melt into the wok the Red curry in coconut milk, mix well and put on medium heat until they begin to smell the fragrance of curry.

Now add the chicken and stir for 1-2 minutes, then add the water, and having mixed with fine brown sugar and fish sauce. Continue to stir for another minute, then add the eggplants after the get dried and cut into squares.

Cook over medium heat until the chicken is cooked and the Eggplant will keep (and somewhat loose) then remove from heat.

Stir in basil leaves and slices of chilli and serve with white rice.

… and enjoy your meal with Red Curry soup

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